Radix acanthopanacis senticosi and vitis amurensis wine and preparation method thereof

A wine and mountain grape technology, applied in the field of Acanthopanax mountain wine and its preparation, can solve the problems of poor taste, restrict the promotion and drinking of wine, strong medicinal taste, etc., and achieve the effects of good color and aroma, excellent health care effect, and removal of peculiar smell

Inactive Publication Date: 2017-10-27
INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of wine has a strong medicinal taste and poor taste, so it can only be dru

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] This embodiment provides a method for preparing Acanthopanax senticosus wine, which includes:

[0017] Step S1: Mix the wild grape and Acanthopanax senticosus according to the mass ratio of 3 to 4: 1, and obtain the first mixture after crushing.

[0018] The inventors discovered through research that when the mass ratio of wild grape and acanthopanax senticosus fruit is 3 to 4: 1, the fruit wine obtained after mixing and fermentation has better taste, color and aroma. Optionally, the mass ratio of wild grape to Acanthopanax senticosus is 3.5:1.

[0019] In the process of selecting raw materials, remove unripe fruits with pests and diseases, and select fully mature wild grape and Acanthopanax senticosus fruits.

[0020] Optionally, the wild grape variety is a pure wild grape variety, with an average germination rate of 91.6% and a resulting branch rate of 93.8%; the ears are conical, with an average ear weight of 78.7 grams, ear length 15.2 cm, and ear width 9.0 cm; The fruit h...

Example Embodiment

[0036] Example 1

[0037] This embodiment provides an Acanthopanax senticosus wine, and its preparation method includes:

[0038] a. After mixing wild grape and Acanthopanax senticosus fruit according to a mass ratio of 3:1, mechanical threshing, crushing, and removing the stalks to obtain the first mixture.

[0039] b. After measuring the quality and sugar content of the first mixture, add white granulated sugar, potassium metabisulfite (0.1g per kilogram of the first mixture), and active dry yeast (per kg of the first mixture 0.15 mg) is added to obtain the second mixture material; wherein the total sugar content in the second mixture material is 18 wt%.

[0040] c. The second mixture is pre-fermented at 25°C for 12 days, and the supernatant is obtained after separating the skin residue, which is the first fermentation broth; the first fermentation broth is continuously fermented at 18°C ​​for 45 days, and the puree is removed to obtain the first fermentation broth. The second ferm...

Example Embodiment

[0043] Example 2

[0044] This embodiment provides an Acanthopanax senticosus wine, and its preparation method includes:

[0045] a. After mixing wild grape and Acanthopanax senticosus fruit according to a mass ratio of 3.2:1, mechanical threshing, crushing and removing the stalks to obtain the first mixture.

[0046] b. After measuring the quality and sugar content of the first mixture, add white granulated sugar, potassium metabisulfite (0.11g per kilogram of the first mixture), and active dry yeast (per kg of the first mixture 0.16 mg) was added to obtain the second mixture material; wherein the total sugar content in the second mixture material was 21 wt%.

[0047] c. Pre-ferment the second mixture at 22°C for 16 days, and separate the skin residue to obtain the supernatant, which is the first fermentation broth; continue to ferment the first fermentation broth at 21°C for 42 days, and remove the puree to obtain the first fermentation broth. The second fermentation broth, wherein...

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Abstract

The invention provides radix acanthopanacis senticosi and vitis amurensis wine and a preparation method thereof and belongs to the field of wine brewing. The preparation method comprises the following steps: mixing vitis amurensis and radix acanthopanacis senticosi according to the mass ratio of (3 to 4) to 1 and crushing to obtain a first fixed material; mixing white granulated sugar, potassium metabisulfite, active dry yeast and the first fixed material to obtain a second mixed material; pre-fermenting the second mixed material for 12 to 18 days at 20 DEG C to 25 DEG C; after separating peel pomace, obtaining first fermented liquid; fermenting the first fermented liquid for 35 to 45 days at 18 DEG C to 22 DEG C; separating fruit pulp to obtain second fermented liquid and aging. The radix acanthopanacis senticosi and vitis amurensis wine prepared by the method has a good health-care effect and high quality; the mouthfeel, flavor, color and luster and aroma of the radix acanthopanacis senticosi and vitis amurensis wine are relatively excellent.

Description

technical field [0001] The invention relates to the field of wine making, in particular to an Acanthopanax acanthus wine and a preparation method thereof. Background technique [0002] Acanthopanax senticosus (Rupr. et Maxim.) Harms] is a plant of the genus Aralis in the family Araliaceae. It is pungent in taste, slightly bitter, and slightly warm in nature, and it belongs to the spleen, kidney, and heart channels. Modern medical research has proved that Acanthopanax has basically the same function characteristics as ginseng, and has the effects of regulating body disorders, resisting fatigue, restoring energy, and enhancing body immunity. It has good curative effect on the treatment of wind-cold-damp arthralgia, muscle and bone spasms, physical weakness, loss of appetite, sore waist and knees, impotence, etc. It is traditionally believed that Acanthopanax is good for Qi and spleen, and has the effects of nourishing the kidney and calming the nerves. [0003] Mountain grape...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/87A61P9/10A61P3/06A61P1/00A61P13/12A61P25/20
CPCA61K36/254A61K36/87C12G3/02A61K2300/00
Inventor 姜英孙印石商云帅张宝香肖家美赵卉李珊珊曲迪
Owner INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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